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J Agric Food Chem

Title:		Quantitative comparison of free and bound volatiles of two commercial tomato cultivars (Solanum lycopersicum L.) during ripening
Author(s):		Ortiz-Serrano P; Gil JV;
Address:		"Departamento de Medicina Preventiva y Salud Publica, Ciencias de la Alimentacion, Toxicologia y Medicina Legal, Facultad de Farmacia, Universitat de Valencia, Avda Vicent Andres Estelles s/n, 46100 Burjassot, Valencia, Spain"
Journal Title:		J Agric Food Chem
Year:		2010
Volume:		58
Issue:		2
Page Number:		1106 - 1114
DOI:		10.1021/jf903366r
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The changes in the profile of both free and glycosidically bound volatiles were studied in Moneymaker and Raf tomato cultivars during fruit ripening. The concentrations of 20 of 24 and of 27 of 30 compounds detected in the free volatile fraction (FVF) and glycosidically bound fraction (GBF), respectively, differed significantly between cultivars during ripening. Most free and bound volatiles increased during ripening in both cultivars. The contribution of each free volatile compound to the overall aroma was estimated by calculating its log U value, which indicated that only 11 compounds seem to exert a strong influence. Nine volatiles were detected exclusively in the GBF, among them geraniol, beta-citronellol, alpha-terpineol, and trans- and cis-linalool oxides. Nine other compounds were found to be more abundant in the GBF than in the FVF, their absolute levels varying between cultivars and stages of ripening. According to the log U values reached, of these nine compounds, linalool, 3-methyl-1-butanol, trans-2-hexenal, eugenol, and 2-phenylethanol may have an impact on tomato aroma upon release from their glycosidic conjugates. Sugars resulting from the enzymatic hydrolysis of the GBF were detected by high-performance liquid chromatography. Rhamnose was the most abundant followed by arabinose, glucose, and xylose"
Keywords:		Solanum lycopersicum/*chemistry/*physiology Plant Extracts/*analysis Volatile Organic Compounds/*analysis;
Notes:		"MedlineOrtiz-Serrano, Pepa Gil, Jose Vicente eng Comparative Study 2009/12/18 J Agric Food Chem. 2010 Jan 27; 58(2):1106-14. doi: 10.1021/jf903366r"